Apr 5, 2012

Strips of whole wheat toast "soldiers" and crisp tender asparagus dipped into a soft boiled egg, if that's not the perfect Spring breakfast, I don't know what is!

Not only is this a quick, affordable, healthy way to start the morning (takes less than 10 minutes), it's also fun dunking your toast strips and asparagus into the yolk.

Eggs yolks used to get a bad rap, but according to the USDA, egg yolks are considered a healthy option because they are high in protein, vitamins and minerals. The nutrients in eggs can play a positive role in muscle strength, brain function, eye health and more.

As a child, I remember having soft boiled eggs for breakfast. My mom would serve it in a cute little egg holders and a mini spoons which is probably what started my obsession with egg holders. Don't you just love them!

Bring a large pot of water to a boil over medium heat, when boiling add the eggs, cover and set the timer for 6 minutes. While the eggs are cooking, make the toast. Slice each piece into 4 or 5 strips.

When 2 minutes of cooking time remain for the eggs drop the asparagus into the pot of simmering water to cook. When the timer goes off, drain the eggs and asparagus and run the eggs under cold water to stop the cooking. Remove the tops of the eggs and serve with salt and fresh cracked pepper, toast and asparagus for dipping into the yolk.

Yummy! These look SO delicious, I love asparagus and eggs together, and what a healthy way to start your morning. I started mine today with a blueberry smoothie, but this may have to be tomorrows breakfast!

That was one of my most favorite breakfasts when we were in Holland. I had not had it before. I need to get my egg cups so I can make my own. I have never made them, I am just holding on to that memory I guess. :)

This looks great! Also, you just led me to realize that I have egg holders. I couldn't figure out what they were. I thought they were oddly shaped shot glasses, haha. Now they will actually get some use!

I'm extremely inexperienced in the soft boiled egg department, so forgive the question: how do you avoid eating little bits of shell? It looks impossible, and that's not my idea of Yum. I would be pleased to have a use for egg cups though!

Oh, what a great post and such a delicious recipe!! I, too, was raised on soft boiled eggs in little egg cups! For some reason, Easter brings them out again in stores. I may have to get one and give this recipe a try! Thanks for sharing (and for visiting my blog! A to Z Challenger..!)

Duh, we love soft boiled eggs, and I don't know why I never thought about cutting the toast into strips...just makes sense for dipping. And serve with asparagus? I have some asparagus in the fridge, and this will be on the menu Sunday morning. What a great idea.

This makes me want to go right out and buy some egg cups! I have been following your site for awhile and have made numerous recipes and they have all been fabulous! Thanks so much for sharing with us :)

This looks really good! I love egg cups too. I was at a local store yesterday, searching for some more egg cups in the Easter Clearance and had to explain to young guy working what an 'egg cup' was. :)

funny I'm from Holland and we also call the small bread pieces 'soldiers' here. Used to eat this a lot when I was a kid. Just tried the recipe and it tasted so good with the asparagus. (We also eat the soldiers with smoked saucage in thick peasoup, it's delish for wintertime!)